Ruta graveolens has long been cultivated for its strong flavour, used
particularly in sausage; rue tea, made from an infusion of the leaves, has been used as a stimulant. It
is valued throughout the European-influenced world as a bitter herb, often held to have magical properties
- particularly if obtained by theft. The other species are occasionally cultivated for their decorative
glaucous, deeply divided leaves and curious yellow flowers. The few species from the Canary Islands are
rarely found in botanic gardens, in particular Ruta oreojasme.

Ruta graveolens is easily grown on any soil but prefers well-drained or
rocky soils. It will thrive in fairly dry positions in partial shade but will survive successfully in full
sun. It may be pruned back to encourage fresh growth after damage inflicted by severe winters. Propagate
from semi-ripe cuttings taken in late summer placed in an outdoor frame in a sandy compost or grow from
seed sown as soon as ripe. Old plants will layer branches which trail and root on the soil surface. The
sap contains furanocoumarins which sensitise the skin to light and may cause blistering and dermatitis.

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